READY IN 8+ hrs

Slow Cooker Thai Pork with Rice

Read Reviews (78)

"Shredded pork and rice with a Thai flavor. Perfect for the slow cooker. Our family's favorite dish. For extra spicy tastes, serve Thai garlic chile paste on the side." — LAGIRL

Directions

Place the pork roast, red bell peppers, garlic, teriyaki sauce, and rice wine vinegar in a slow cooker. Sprinkle with red pepper flakes.
Cover, and cook 8 hours on Low.
In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
Remove meat from slow cooker, and shred. Stir the peanut butter into the slow cooker. Return shredded meat to slow cooker, and mix with the sauce to coat. Serve over the cooked rice with a sprinkling of peanuts and green onions.

Kitchen-Friendly View

PREP 10 mins
COOK 8 hrs
READY IN 8 hrs 10 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review

Feb 12, 2006

Excellent! Everyone liked it from kids to grandma. Made a few changes: 1. At the start: 1.5x the vinegar and teriyaki to make more sauce; added 1/8 C lime juice, 2T sesame oil, 1/4 t lemon peel at beginning of roast. 2. I added the red pepper 1 hr before the end of the roast. 3.At the end of the roast period, upped peanut butter to 1/2 cup and added 1 T hot sauce and about 3-4 T brown sugar (to taste) with the peanut butter.

—SUSAN_LINDBERG

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Most Helpful Critical Review

Oct 16, 2006

I think this recipe suffers from an identity crisis. There is nothing "Thai" about this dish. Teriyaki, a Japanese sauce, is combined with peanut butter to emulate satay-style pork. But that needs to be grilled for best effect. In order to give it more of a Thai flavor, I added a kaffir lime leaf, a bit of fish sauce instead of the teriyaki, and some shallots. All in all, the taste was okay, but too peanut buttery. And shredded peanut butter pork on rice just felt...wrong. It was tender and pulled very easily, but I think it is more suited to a sandwich or something. Not bad, but I found myself asking "what do I DO with this stuff?"

—VERSTEEG

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93 Ratings

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Dec 15, 2005

Good! I had to substitute low-sodium soy sauce for the teriyaki (thought I had some but I didn't). Also used skinny pork chops and didnt' shred them. Added some lime juice, and fresh lime slices on the side when we ate. Made brown rice instead of white.

—What a Dish!

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Jul 25, 2004

This is my husband's favorite recipe. Be sure and thoroughly stir the peanut butter into the drippings left in the pan. It works best when the drippings are still hot. Then add the pork shreds back in and stir - YUM!!!

—LAGIRL

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Apr 24, 2006

My husband and I really enjoyed this recipe yesterday. While we did find it under-spiced for our tastes, we by NO means found it bland or flavor-less. We just added in our own extra red pepper, hot sesame oil, and teriyaki or soy sauce to suit our own tastes. If you were serving this for a mixed crowd - this is definitely the way to go - as you don't know who is spice-adverse. I must say though, that I didn't measure my PB exactly - so I may have used a bit more than the recipe called for. Also, after the pork cooled for a bit in the slow cooker - the peanut butter flavor really hit it's peak and it was wonderful! Next time I make it - I think I will leave a bit more time for the shredded pork to cook in the juices and then SLIGHTLY cool in the slow cooker before serving. I am looking forward to leftovers tonight.

—FOCUSED ON FOOD

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Jan 27, 2006

Really good. I did make a some of changes though. I used a 2lb roast with some ginger-garlic paste, adding no vegetables. At the end I stir-fried the peppers and some julienned (matchstick)carrots. After all was combined I added thai chili paste and fresh cilanro. The peanut butter thickens as you cook it, so I will try making a little extra sauce the next time. Great recipe.

—DEBMCE4

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Sep 06, 2004

Next time, I will add red bell pepper later in the cooking. There was nothing left of these vegetables. Also will add more red pepper and probably some Thai chilli paste, as I thought it was a bit bland. May try to double the sauce so there is more of it, but this could also be that my slow-cooker cooks at a hotter temp. Overall, a good recipe.

—jmh

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Mar 30, 2011

this was surprisingly good. a little too peanuty for me, but everyone else raved...

—kendrahr

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Nutrition

Calories
433 kcal
22%

Carbohydrates
46.4 g
15%

Cholesterol
42 mg
14%

Fat
18.5 g
28%

Fiber
2.8 g
11%

Protein
19.9 g
40%

Sodium
155 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Thai Pork with Rice

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 433
** Calories from Fat: 166

% Daily Value *
** Total Fat 18.5g 28 %
** Saturated Fat 4.9g 25 %
** Cholesterol 42mg 14 %
** Sodium 155mg 6 %
** Potassium 447mg 13 %
** Total Carbohydrates 46.4g 15 %
** Dietary Fiber 2.8g 11 %
** Protein 19.9g 40 %
** Sugars 2.8g
** Vitamin A 17 %
** Vitamin C 49 %
** Calcium 7 %
** Iron 32 %
** Thiamin 62 %
** Niacin 81 %
** Vitamin B6 24 %
** Magnesium 22 %
** Folate 70 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.